Turmeric in pickle brine: The new spice trend boosting immunity

Now is the time to prepare pickles to enjoy their flavor during the fall and winter. There's nothing better than salads, sandwiches, or a quick snack. Recently, I have been captivated by pickles' spicy, exotic taste. They owe this unique flavor to turmeric.

Turmeric is now a trendy spice because of its antibacterial, antiviral, and antifungal properties. This is due to the active compound curcumin, a strong antioxidant with anti-inflammatory effects. It supports immunity and fights off bacteria and viruses. The spice is also a source of B vitamins and minerals.

Turmeric goes well with both sweet and savory dishes. You can add it to oatmeal cookies, fruit salads, smoothies, and meat, especially poultry. It’s a great addition to rice or stewed vegetables. If its taste does not convince you, start familiarizing yourself with it through beverages or pickles in brine. Here, its flavor is subtle but adds character to the vegetables.

Ingredients:

                                  
• 6.6 lbs of gherkins
• 1 onion
• 6 cloves of garlic
• 6 tablespoons of oil
• 6 bay leaves
• 2 sprigs of dill
• 3 teaspoons of mustard seeds
• 20 peppercorns
• Allspice to taste

Brine:

                  
• 1 quart of water
• 1 cup of 10% vinegar
• 1.5 cups of sugar
• 1 tablespoon of rock salt
• 1 tablespoon of turmeric

Preparation:

                      
1. Peel the cucumbers and cut them into quarters. Peel and slice the onion. Chop the dill and peel the garlic.
2. Combine the brine ingredients in a pot, mix, and bring to a boil. Boil for about 3 minutes and set aside to cool.
3. Prepare previously sterilized jars. Place a few slices of onion, a bay leaf, 1/2 teaspoon of mustard seeds, 1 clove of garlic, a few peppercorns, allspice, and chopped dill in each jar.
4. Add the cucumbers to the jars and pour the cooled brine over them.
5. Pour a tablespoon of oil on top of each jar.
6. Seal the jars and pasteurize them.